DIY Shrimp Sushi Bowls

DIY Shrimp Sushi Bowls, which includes shrimp, edamame, carrots, seaweed, and cucumber.

My DIY Shrimp Sushi bowls will satisfy your sushi craving!

DIY Shrimp Sushi Bowls

Does anyone else crave sushi all the time? I feel like it might be weird, maybe it’s just a “me” thing. But…I decided that not every night can be sushi takeout (awesome, but I can’t afford that lifestyle). So, in the meantime, I thought of a way to get some sushi action at home! Enter our DIY Shrimp Sushi Bowls. These bowls will fulfill all of your sushi-craving needs.

Now, while your girl is VERY fond of raw fish in poke bowls and sushi rolls alike, I am far too nervous to buy my own fish and manage this at home. By all means, if you HAVE the means and it’s safe to eat the proper raw fish, go for it! But because I don’t know where exactly to get sushi-grade fish, I have conjured up this succulent (cooked) shrimp for our bowls today.

The Shrimp

A bowl of raw shrimp with soy sauce.

Seasoning is an important part of the DIY Shrimp Sushi Bowls. Soy Sauce is a must.

I LOVE how easy these are to put together. I usually get the rice into a rice cooker and then cook up the shrimp and cut up my veggies while I wait. Multi-tasking is a fantastic way to save time in the kitchen. Assemble in your favorite (large) bowl and we’re all ready for dinner! 

A picture of sliced cucumber.

Cucumber makes for a refreshing veggie to add to these Shrimp Sushi Bowls.

Personally, I would definitely recommend raw shrimp to start out with. Don’t worry we will be cooking them. I discovered that when you buy the already pre-cooked shrimp and then cook them with my fun, garlicky, slightly spicy sauce blend, the cooking process tends to toughen the shrimp up a bit too much. And it makes the texture of the shrimp kind of blah and funky. To get that perfect shrimp texture we’re going for, I suggest taking the raw stuff, marinating it, and then cooking it up on a pan. They’ll be done in a flash, promise! Just 3 minutes on each side.

You’ll notice that I also went ahead and pulled the tails off of mine. This is totally optional! I have this weird combination of stubbornness and laziness that contributes to me pulling the tails off. I just like gobbling my Shrimp Sushi bowl up as quickly as I can and the shell hinders that. Therefore, I take them off so I don’t have to mess with them while I eat.

Final Notes – DIY Sushi Bowls

These Shrimp Sushi Bowls mix together all the great aspects of a sushi roll, just deconstructed. Which makes them super fun and easy when you’re looking for a quick but cool recipe. Our only actual stovetop time here involves sautéing the shrimp. Otherwise, these bowls are adaptable to whichever vegetable(s) strike your fancy.  Edamame? Cucumber? Carrots? Cauliflower rice?? DO IT! ALL OF THEM! I like to add Annie Chun’s Seaweed to our bowls! You are only limited by your bowl space but…then again, I’m sure you have some extra bowls hangin’ around, right? Right, friend. All kinds of rights.

A bowl of shrimp, edamame, carrots, seaweed, and cucumber.

With minimal cook time, these DIY shrimp sushi bowls are quicker than ordering sushi!

This recipe, shown below, includes the step by step instructions for how I made my DIY Shrimp Sushi Bowls. Plus it matches the pretty pictures but remember this recipe can easily be revised to your tastes, preferences, and/or dietary restrictions.

Looking for a non-seafood recipe?
You can try my Authentic Vegetarian Ratashouka.
If you’re looking for a meaty recipe then my One Skillet Coq Au Vin Blanc is sure to do the trick.

If you make this recipe, I’d love to see pictures of your creations on Pinterest, Instagram, Facebook, and TikTok! Hashtag them #thehappyhaandi. And tag me @thehappyhaandi.

A bowl filled with shredded carrots, sliced cucumbers, cooked shrimp, edamame, and dried seaweed.

DIY Shrimp Sushi Bowls

A DIY deconstructed sushi roll in a bowl.
5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner, Lunch, Main Course
Cuisine Japanese
Servings 4 people

Equipment

  • 1 Rice Cooker
  • 1 Skillet (Frying Pan)

Ingredients
  

For the Bowls:

  • 1 lbs Shrimp (Raw)
  • 1 tbsp Olive Oil
  • 3 tsp Soy Sauce
  • 3 tsp Oelek Sambal (or to taste, *Sriracha works as a substitute)
  • 2 cloves Fresh Garlic
  • 2 Persian Cucumbers (cut to matchstick shape)
  • 1 Carrot (shredded or cut to matchsticks shape)
  • 4 sheets Seaweed Snacks (I really like Annie Chun's Wasabi Seaweed)
  • 8 oz Frozen Edamame (Preferably out of the shell)
  • 2 cups Cooked Rice (I use brown rice for health reasons, but I'm SURE any rice would be great here.)

For Spicy Mayo Dressing

  • 3 tbsp Mayonnaise
  • 1 tsp Sriracha

Instructions
 

For the Shrimp:

  • Peel shrimp and take off the tails (if desired), then pat the shrimp dry with some paper towel until they're very dry.
  • Now, place the shrimp into a bowl and add the garlic, soy sauce, and oelek sambal. Mix and allow the shrimp to marinate for 15 minutes.
  • While your shrimp is marinating - Heat the frozen edamame per bag instructions and chop up your other vegetables.
  • Next, heat up a saute pan with some olive oil and add the shrimp and sauce. *Be sure to spread them evenly so that the shrimp are laying flat on the pan (no overlap)* And cook the shrimp for about 3 minutes per side. *The shrimp should turn a bright pink color (they no longer will be see-through) and start to curl in on themselves.
  • Construct the bowls! - Place the cooked rice into a bowl and top it with shrimp, cucumber, carrots, edamame, seaweed snacks, spicy mayo dressing (see below), or any other toppings that strike your fancy.

For the Sauce:

  • In a small bowl, mix mayo and sriracha sauce together. Add small amounts of each until you develop the amount/flavor you want. It'll turn into a nice pink, salmon color. Drizzle over a completed bowl and enjoy!

Notes

For VEGETARIANS: These bowls can easily be made vegetarian by swapping out the shrimp for some crispy tofu or tempeh.
For VEGANS: Swap the shrimp out with the vegetarians then use a vegan mayo. (I like Hellmann's or Sir Kensington, if you're looking for brand options) they'll work nicely for the spicy mayo!)
Keyword Rice, Shrimp, Spicy, Sushi
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